How-to Make Quick Bread Batters

Creamed Butter: When a quick bread is made with solid fat, like softened butter or shortening, the fat and sugar are creamed together just like when making a cake. Then the eggs, dry ingredients and any liquid are added. This method incorporates air bubbles into the fat, resulting in a cake-like texture. Ingredients, such as nuts, chocolate chips and dried or fresh fruit are folded in at the end.

Stirred Batter: When a quick bread is made with liquid fat (melted butter or oil), the fat, eggs and liquid are first combined then stirred into the dry ingredients just until moistened, leaving a few lumps. Overmixing will result in a tough baked product. Ingredients, such as nuts, chocolate chips, and dried or fresh fruits are folded in at the end.

Featured Recipes

“Everyone calls this ‘Christmas Bread’ and insists I make it often. We like it warm with butter or served cool with cream cheese. A loaf of this always delights any recipient.” Marilou Robinson - Portland, OR

Lemon and thyme go together like milk and cookies. Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter. —Cathy Tang, Redmond, Washington

What do you get when you combine a pina colada and quick bread? This delightfully different treat that mixes in plenty of blueberries, too. The recipe makes eight miniature loaves.—Brenda K. Bonn, Geneva, Illinois